Butternut squash soup was on the menu for the day after Thanksgiving -thanks to Sarah for the recipe! The color of the cubed squash was so sumptuous it was calling out to be photographed.
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| Cube squash and spread on pans for roasting. |
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| Add freshly ground pepper and small cubes of butter. |
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| Maple syrup is a must! |
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| Roast until tender. |
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| Dice onions and saute in butter until lightly browned. |
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| Add garlic, sage, and thyme. |
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| Once the onions and herbs are mixed, add the roasted squash and chicken or vegetable broth. |
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| Puree and garnish with plain yogurt or cream, parsley, and bacon for a savory finish. Yum! |
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